Introductory Catering Theory And Practical N4 — Memo

June 2018 — N4 — Introductory Catering Theory And Practical

N4 2018 Nated Hospitality

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Q1— Section header —

1.1.10

1.2.5Measuring spoon/ easuring cups Measuring jug Scale/Measuring cups Ladle Scale (2\ (1\ (2\

1.3.3

1.4.10Used to r oll out pastry to required thickness and shape. When food is placed in a hot griddle pan, its raised sections make grid dle lines. Provides a flat cooling point for baked items. Associated with oriental cooking, such as stir

Q2— Section header —

2.1.7True True False, measuring scale measures dry ingredients. False, dry ingredients , such as flour are measured with a scale. False, a measuring spoon may be used.

2.2.1020

Q3— Section header —

3.1Moist heat refers to cooking in or with liquid. (1\ Stewing Steaming Simmering Keep a kettle of boiling water nearby to replenish the steamer when wate r evaporates. Allow water to come to

3.6.1Baking

3.6.2Pot steaming/Cooking la bain marie in the oven

3.6.3

3.7Coat food to be deep fried. Vegetables must be steamed. (4\

3.8.1Advantages of boiling: Cooking time is short. Retains nutrients and co lour. Reduces the loss of water soluble vitamins. Reduces the risk of burning. Speed enables food to cook quick to order.

3.8.3Advantages of stewing: Suitable for cheaper cuts of meat. Due to the long cooking time, the flavo r of the meat is transferred to the sauce. Energy (kJ\

Q4— Section header —

4.1The form of the food , i.e is it frozen, fresh or convenient Activity of the financial markets Where food is bought food markets and wholesalers are cheaper compared to special ty and departmental stores

Q5— Section header —

5.1

5.3Mak e sure it s of good quality. Articles used for hot food must be heat resistant. It must be durable. Keep storage space in mind when choosing articles. Avoid equipment that is hard to assemble. Choose well

5.6Date and label all food items in the fri gerator Cover all food stored in the frige rator Store al l defrosting foods on the bottom shelf. Never store hot food in the

Topics Identified

Business Environments

Mark Allocation

Sections30 + 20 + 50 + 50 = 150 marks

Paper information

TitleMemo

SubjectIntroductory Catering Theory And Practical

LevelN4

Document typeNated Hospitality

Year2018

MonthJune

Pages9

Downloads5

Examination context

Decade2010s

Years ago8y

SeasonWinter (SH)

Start dayFriday

Exam periodJune 2018

Days since exam3,054

About Introductory Catering Theory And Practical examination preparation

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File size249.9 KB

Pages9

Archived on8 September 2026

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